Asian spaghetti salad

Ingredients for 4 servings:

• 500 g spaghetti (wholemeal spaghetti also works very well)
• 1 bunch of spring onions, with the green parts, in fine rings
• 4 garlic cloves, finely chopped
• 1 pepper, red, without seeds, in fine strips
• 125 g soy shreds, fine
• 5 tbsp soy sauce, light or light
• 6 tbsp rapeseed oil
• 2 tbsp red wine vinegar
• 2 tbsp Chinese spice
• 1 tbsp salt

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

spicy, with tofu and garlic

Break the spaghetti in half twice, into roughly equal-length pieces, and cook in plenty of boiling salted water until al dente. Meanwhile, fry the soy strips in 4 tablespoons of rapeseed oil (do not soak them first!) until lightly browned. Turn them over frequently, then add the spring onions, garlic, and chili pepper. Continue frying for about 1 minute. Remove from the heat and mix with the soy sauce, red wine vinegar, and Chinese seasoning. Let the tofu rest for another 5-10 minutes. The tofu will absorb the soy sauce; if it looks very dry, add a little more water or soy sauce. Rinse the spaghetti, drain well, and mix with the ingredients from the pan while still lukewarm. Stir in the remaining oil. Tastes lukewarm, but also delicious cold, and is similar to spaghetti Bolognese—only vegetarian. It sounds a bit complicated, but it isn’t. A hit with vegetarians!